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Rhubarb Icebox Dessert Recipe

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This recipe for Rhubarb Icebox Dessert, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Sengpiehl
Added: Sunday, October 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-3/4 c. (28 squares) crushed graham crackers
3 T. margarine, melted
1 c. sugar
2 T. cornstarch
4 c. diced fresh or frozen rhubarb
1 (3 oz.) pkg. raspberry Jello
1 (8 oz.) carton Cool Whip, thawed
1-1/2 c. miniature marshmallows
2 c. cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix

Directions:
Directions:
In a bowl, combine 1-1/2 c. graham cracker crumbs and butter. Press mixture into greased 13x9x2 in. dish. Bake at 350 degrees for 10 min. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and rhubarb. Bring to a boil; cook and stir for 2 to 3 min. until thickened and rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Cover and refrigerate 1 hr. until partially set. Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a large bowl, whisk milk and pudding mix for 2 min. until soft set. Carefully spread over marshmallow topping (dish will be full). Sprinkle with remaining 1/2 c. crumbs. Refrigerate 2 hrs. (or more) before serving. Yield: 15 servings.

 

 

 

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